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Native American Catfish
The Catfish Institute
Classic fried catfish with creamy, sweet pine
nuts. Best served with succotash.
4 catfish fillet
¼ cup pine nuts, toasted, ground
2 tablespoons pine nuts, toasted, whole for garnish
½ cup yellow corn meal
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon cumin, ground
¼ cup vegetable oil
pine nuts with cornmeal, flour and seasonings.
Dredge catfish fillets in
cornmeal mixture and pan fry about 4 minutes per side until opaque.